Leftover Turkey Pot Pie

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Leftover Turkey Pot Pie is an easy one-skillet meal! Tender chunks of turkey mingle with peas, carrots, onions and celery, all in a creamy gravy. With a topping of flaky puff pastry, this is a classic bake you’ll love to make!

photo of turkey pot pie in a skillet topped with puff pastry crust, and a spoon inside the mixture.

The Perfect Cozy Dinner Made from Leftovers

With the Holiday Season in swing, I’m happy to share this easy recipe for one of my absolute favorite dishes: pot pie! Because the only thing better than Thanksgiving dinner (and Christmas dinner) is getting creative with the leftovers. I don’t know about you, but once my menu for the big day is planned, I automatically start planning just how I want to make the most of the extra turkey, veggies, rolls, etc.

Pot pie is one of my go-to recipes, because it works perfectly with traditional Holiday flavors. The result is a simple meal that’s as cozy as your favorite soup or casserole, but with the crispy crackle of puff pastry on top (literally!). It’s perfect for a cold day or evening, and very easy to make, especially when you use store-bought pastry.

overhead photo of turkey pot pie in a skillet topped with puff pastry crust.

What You’ll Need

This recipe is extremely flexible, so you can easily tailor it to fit what you have on hand. Here’s the basic list of ingredients:

  • Egg and Water: You’ll combine a large, whole egg with a little bit of water to make an egg wash for brushing the pastry.
  • Puff Pastry: Stick a sheet of frozen puff pastry sheet in the fridge the night before, to thaw.
  • Butter: For sautéing the vegetables and making the roux.
  • Onion, Celery, and Carrots: Also known as mirepoix (MEER-pwah), this classic trio of diced vegetables adds a ton of balanced flavor.
  • Leftover Turkey: You can use white or dark meat, it’s up to you!
  • Flour: All-purpose flour thickens the gravy/filling mixture.
  • Broth: Leftover turkey broth is ideal, or you can cupuse chicken broth.
  • Cream: A little bit of added cream helps create that distinctive, creamy, pot pie gravy.
  • Peas: Frozen peas are a quick and easy way to throw in some bright green color and flavor.
  • Thyme: I use fresh chopped thyme, but you can use dried, or substitute another herb entirely, such as sage or parsley.
  • Salt and Pepper
a skillet with sauteed diced veggies and cooked turkey chunks.

How to Make Leftover Turkey Pot Pie

The easiest way to make pot pie is to cook and bake it all in the same ovenproof skillet. A cast-iron skillet works well. You could also make the filling in a skillet and then assemble the pie in a casserole or baking dish.

  1. Prep the Oven, Egg Wash, and Puff Pastry. Preheat the oven to 400˚F. In a small bowl, whisk together the egg and water, and set aside. Roll out the puff pastry sheet into a 12-inch square, on a lightly floured working surface. Cut the pastry into 16 small squares, and set them aside.
  2. Cook the Vegetables. Melt the butter in an oven-safe skillet over medium heat. Add the onions, carrots, and celery, and cook them for about 4 minutes, stirring occasionally.
  3. Add the Turkey, Flour, and Broth. Stir the diced fully-cooked turkey into the skillet, sprinkle flour over everything, and cook for a couple of minutes while stirring. Then pour in the broth, and stir well to dissolve the floury butter into the broth.
  4. Add Cream and Peas and Boil Until Thickened. Add the cream and peas to the filling mixture, and bring it to a boil. Allow the filling to cook for 3 to 4 more minutes, or until it thickens. Season with thyme, salt, and pepper, taste, and adjust the seasonings as needed. 
  5. Top with Pastry and Egg Wash. Remove the pot pie filling from the heat. Arrange your puff pastry squares on top of the filling, with each square slightly overlapping so that the entire surface of the turkey mixture is covered. Use a pastry brush to brush the squares with your prepared egg wash.
  6. Bake. Place the skillet on a rimmed baking sheet, to catch any spills that may bubble over. Bake the pot pie for 20 to 25 minutes, or until the filling is bubbly and the top is browned. 
  7. Enjoy!  Remove the finished pot pie from the oven. Let it stand for 10 minutes, and then sprinkle with fresh thyme leaves and serve.
creamy mixture of turkey pot pie with peas and carrots.
squares of puff pastry dough layered on top of a creamy mixture of turkey pot pie.

Tips for Success

For the yummiest pot pie tips and tricks, check out this list! You’ll love how simple it is to make the ultimate leftover turkey pot pie.

  • Make It a Shepherd’s Pie: You can make a cozy gluten-free version of this recipe by using cornstarch instead of the flour, and topping the pie with a layer of mashed potatoes, shepherd’s pie style!
  • Dough Substitutions: Puff pastry isn’t the only game in town! Crescent roll dough, refrigerated biscuits, or prepared pie crust are all good choices for topping a homemade pot pie.
  • Veggie Swap: Feel free to use whatever veggies you have on hand. A bit of leftover green bean casserole? The odd bit of broccoli? A handful of glazed carrots? Throw them in!
  • Add Lemon: Add a squeeze of fresh lemon juice to the skillet just before baking, for brightness.
close up photo of turkey pot pie in a skillet topped with puff pastry crust.

Serving Suggestions

To serve pot pie, I like to add some extra veggies. A nice crunchy salad is great, or a side of seasonal vegetables simply prepared.  Try one of these perfect sides!

How to Store and Reheat Turkey Pot Pie

  • Refrigerate leftover pot pie for 3 to 4 days, or less depending on how old the leftover turkey is (you should only keep leftover turkey a maximum of 4 days total). Place it in airtight containers, or cover tightly with plastic wrap.
  • Freeze pot pie well-wrapped in several layers of plastic wrap for up to 3 months.
  • Reheat by baking the desired portion in an ovenproof dish covered with foil, at 350˚F, until heated through.

Make-Ahead Turkey Pot Pie

Did you know you can also make and freeze an unbaked pot pie, for baking another time? It’s easy!

  • Just make the filling, and assemble the pot pie in a disposable baking pan (or a regular dish you don’t mind sacrificing to the freezer for a while). 
  • Wrap the entire pie in several thicknesses of plastic wrap, and finish with a layer of foil. Freeze for up to 3 months. 
  • Bake directly from frozen at 350˚F. It will probably take 1 to 1 ½ hours. The pie should bake until piping hot, all the way through.

ENJOY!

5 from 8 votes
photo of turkey pot pie in a skillet topped with puff pastry crust, and a spoon inside the mixture.
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Leftover Turkey Pot Pie

8 10 8
WW Freestyle: 8
Prep Time10 mins
Cook Time40 mins
Resting Time10 mins
Total Time1 hr
Easy Leftover Turkey Pot Pie is a crowd-pleasing meal that’s a snap to make. With tender chunks of turkey, peas, and carrots in a creamy gravy, and a topping of flaky puff pastry, this is a classic bake you’ll love to make!
Course: Dinner
Cuisine: American
Servings: 8
Calories: 338

Ingredients

  • 1 large egg
  • 1 tablespoon water
  • 1 frozen puff pastry sheet, thawed
  • 4 tablespoons butter
  • 1 small yellow onion, finely diced
  • 2 celery ribs, finely diced
  • 1 large carrot, finely diced
  • 2 cups diced leftover turkey,
  • ¼ cup all purpose flour
  • 2 to 3 cups turkey broth, or you can also use chicken broth
  • ¼ cup cream, or you can also use Half & Half
  • 1 cup frozen peas, do not need to thaw
  • 2 teaspoons fresh chopped thyme
  • Salt and pepper to taste
  • sea salt, optional, for topping

Instructions 

  • Preheat oven to 400˚F.
  • In a small mixing bowl whisk together the egg and water; set aside.
  • On a lightly floured working surface, roll out the pastry sheet into a 12-inch square; cut the square into 16 small squares; set aside.
  • Melt butter in a 10-inch oven-safe skillet set over medium heat.
  • To the melted butter add onions, carrots, and celery; cook for 4 minutes.
  • Stir in the diced turkey.
  • Sprinkle flour over the mixture and stir it around; continue to cook for 2 more minutes while constantly stirring.
  • Pour in the broth and continue to stir.
  • Add in the cream and peas; bring mixture to a boil.
  • Continue to cook for 3 to 4 minutes, or until the mixture thickens.
  • Season with thyme, salt, and pepper; taste for salt and adjust accordingly.
  • Remove from heat.
  • Arrange previously cut puff pastry squares on top of the turkey mixture, each square slightly overlapping so that the entire surface of the creamy mixture is covered.
  • Using a pastry brush, brush the squares with previously prepared egg wash.
  • Optionally, sprinkle the top with sea salt.
  • Bake for 20 to 25 minutes, or until mixture is bubbly and top is browned.
  • Remove from oven. Let stand 10 minutes.
  • Sprinkle with fresh thyme leaves and serve.

Notes

Inspired by Food & Wine.
Nutrition Facts
Leftover Turkey Pot Pie
Amount Per Serving
Calories 338 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 9g
Cholesterol 79mg26%
Sodium 420mg18%
Potassium 318mg9%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 1812IU36%
Vitamin C 14mg17%
Calcium 38mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: homemade pot pie, puff pastry pot pie, thanksgiving leftover recipes

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18 Responses
  1. Andrea Thueson

    I have made this a couple of times with my thanksgiving leftovers, and it is always a hit! It is a family favorite for sure.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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